Caitlin Bensel
Hands-On Time
25 Mins
Total Time
45 Mins
Yield
Serves 4

This gorgeous recipe completely reimagines dinner as a hearty, jewel-toned grain bowl, that happens to be vegetarian. Farro’s earthy, nutty notes are perfect alongside the caramelized sweet potato, crisp fennel, and salty feta. As is, these ingredients are a winning combination, but it’s the pomegranate vinaigrette that takes everything to the next level. First, you’ll cook sliced shallots until soft, then reduce fresh pomegranate juice until syrupy. Punched up with some vinegar and Dijon, the dressing becomes modern and sophisticated. While this recipe makes a hearty vegetarian meal, it would also taste great as a side salad alongside roast chicken or grilled salmon.

How to Make It

Step 1

Bring a large pot of water to a boil over high. Stir in farro and bring to a simmer. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until tender, about 20 minutes. Drain and place in a large bowl.

Step 2

While farro cooks, heat 1 tablespoon oil in a large skillet over medium. Add sweet potato, ¼ cup water, and ¼ teaspoon salt; cover and steam for 5 minutes. Uncover and continue to cook, stirring occasionally, until water evaporates and sweet potato is tender and browned, 10 to 12 minutes. Transfer to bowl with farro.

Step 3

Heat 1 tablespoon oil in same skillet over medium. Add shallot and cook, stirring often, until softened, 3 to 4 minutes. Add pomegranate juice; cook, stirring occasionally, until reduced to ½ cup, 8 to 10 minutes. Whisk in vinegar, mustard, pepper, and remaining ¾ teaspoon salt. Remove from heat and gradually whisk remaining ¼ cup oil into dressing.

Step 4

Add ¾ cup dressing to farro mixture and toss to coat. Add spinach and fennel; toss gently. Divide among 4 bowls and drizzle with remaining dressing. Top with cheese and garnish with fennel fronds.

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Ratings & Reviews

/5
Reviews
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